Broccoli and Potato Soup
Preparation time15 mins
Cook time15 mins
As well as being healthy, soup recipes are a satisfying and delicious lunch or dinner choice for those on a budget. And this Broccoli and Potato Soup is no exception.
- Butter salted - 40 g
- Onion, sliced - 1
- Potatoes, peeled, chopped - 3
- Vegetable stock - 1 1/2 L
- Bay leaf - 1
- Head of broccoli, roughly chopped - 1
- Frozen peas - 1 1/2 cups
- Salt, to taste
- Pepper, to taste
- Cream - 2 Tbsp
- Roasted almonds, chopped - 2 Tbsp
- Chopped Italian parsley, to serve
- Crusty bread, to serve
Heat a large saucepan on medium and melt the butter. Add onion and sauté for 4-5 minutes, until tender.
Add potatoes, stock and bay leaf. Turn up the heat and boil. Boil for 5 minutes.
Reduce heat to medium. Add broccoli and simmer, covered, for 2 minutes. Stir in peas and simmer for another minute.
Transfer to a large heatproof bowl and discard the bay leaf. Using a blender, purée ingredients until smooth. Season to taste.
To serve, ladle into bowls. Drizzle with cream, then top with almonds and parsley. Serve with crusty bread.
*Vegetable stock may contain gluten
PER SERVE Energy 1386Kj • Protein 10g • Total Fat 15g • Saturated Fat 8g • Carbohydrates 35g • Sugars 9g • Sodium 1794mg
Dietary and nutritional info supplied by NZ Nutrition Foundation.